Grammy's Kitchen · Pad Thai · Sukhothai Pad Thai
One of 136 pad thai recipes we measured
from www.allrecipes.com
422 cooks on www.allrecipes.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 0.5 cup white sugar |
| 120 g | 0.5 cup distilled white vinegar |
| 64 g | 0.25 cup soy sauce |
| 2 tablespoons tamarind pulp | |
| 340 g | 1 (12 ounce) package dried rice noodles |
| 109 g | 0.5 cup vegetable oil |
| 4 g | 1.5 teaspoons minced garlic |
| 200 g | 4 eggs |
| 340 g | 1 (12 ounce) package firm tofu, cut into 1/2 inch strips |
| 19 g | 1.5 tablespoons white sugar |
| 9 g | 1.5 teaspoons salt |
| 219 g | 1.5 cups ground peanuts |
| 1.5 teaspoons ground, dried oriental radish | |
| 50 g | 0.5 cup chopped fresh chives |
| 7 g | 1 tablespoon paprika |
| 360 g | 2 cups fresh bean sprouts |
| 1 lime, cut into wedges |
Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night with Bes' changes and OMG it was AMAZING!! I forgot to go to the garden and pick the chives but I didn't miss anything. It was soooo good, I'm prepared to do it again even though the fish sauce was so smelly (it cooks out). I used a comb” — a cook, 4★
“Great recipe. Did mine with chicken. If you really are into authenticity, do not leave out the tamarind and substitute fish sauce for soy sauce. Leave out the white vinegar (what's that all about?), instead put 2 TBS lime. Instead of Paprika use 1 TSP (TEASPOO” — a cook, 5★